Beer-Soaked Beef Rotisserie Roast

If you're having a gang over, or just want to ensure leftovers for another meal, try this beer-soaked beef roast recipe on the rotisserie.

Yields12 ServingsDifficultyBeginnerPrep Time5 minsCook Time1 hr 30 minsTotal Time1 hr 35 mins
 1 ½ cup (375 mL) beer (ale or lager)
 3 garlic cloves, minced
 ¾ cup (175 mL) ketchup
 ⅓ cup (75 mL) balsamic vinegar
 ⅓ cup (75 mL) brown sugar
 3 tbsp (45 mL) Dijon mustard
 3 tbsp (45 mL) chili powder
 4 lb (2 kg) Beef Oven or Rotisserie Roast (e.g. Sirloin Tip or Inside Round)
1

Combine all ingredients (except beef) in large sealable freezer bag. Pierce roast all over with a fork. Add roast to bag and refrigerate for 12 to 24 hours. Discard marinade.

2

To cook on a rotisserie, place drip pan with ½ inch (1 cm) water under grill. Using medium-high heat, preheat barbecue to 400°F (200°C). Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.

3

Cook at constant heat, in closed barbecue, to desired doneness: 145°F (63°C) for medium-rare; 155°F (68°C) for medium. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.

4

Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.

 

Ingredients

 1 ½ cup (375 mL) beer (ale or lager)
 3 garlic cloves, minced
 ¾ cup (175 mL) ketchup
 ⅓ cup (75 mL) balsamic vinegar
 ⅓ cup (75 mL) brown sugar
 3 tbsp (45 mL) Dijon mustard
 3 tbsp (45 mL) chili powder
 4 lb (2 kg) Beef Oven or Rotisserie Roast (e.g. Sirloin Tip or Inside Round)

Directions

1

Combine all ingredients (except beef) in large sealable freezer bag. Pierce roast all over with a fork. Add roast to bag and refrigerate for 12 to 24 hours. Discard marinade.

2

To cook on a rotisserie, place drip pan with ½ inch (1 cm) water under grill. Using medium-high heat, preheat barbecue to 400°F (200°C). Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.

3

Cook at constant heat, in closed barbecue, to desired doneness: 145°F (63°C) for medium-rare; 155°F (68°C) for medium. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.

4

Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.

Beer-Soaked Beef Rotisserie Roast

3 replies
  1. harmsy
    harmsy says:

    I’m a very rookie cook and have never made a roast or used my rotisserie on my bbq before. I made this last night and it turned out amazing!! The only thing I did a little different was I poured the marinade In the pan I had on the bbq and the sauce was amazing with the roast and potatoes. Very easy, very good.

  2. maxx3746
    maxx3746 says:

    I have served this roast to family and friends on 3 separate occasions. I have received comments each time that this is the best roast they have ever tasted. Great compliment for someone who only cooked roast beef once before. Excellent as leftovers or served cold.

Comments are closed.